Chhanar dalna

Dassana Amit’s chanar dalna combines fried paneer and potato cubes in a Bengali spiced gravy. This selection includes her optional green peas and the garam masala made within the recipe.

Green cardamom, cinnamon and cloves are ground into a fine powder and set aside. Ginger and green chilli are separately ground with turmeric, Kashmiri chilli, cumin and coriander powders and a little grinding water.

Potatoes fry until golden spots appear, then paneer cubes fry lightly golden in the same mustard oil. The paneer is placed in lukewarm water while the remaining oil is used to temper Indian bay leaf and cumin seeds.

The aromatic paste is fried until it releases oil, followed by chopped tomatoes cooked soft and pulpy. Peas, salt and gravy water are added and simmered until the peas soften; the same fried potatoes then return with sugar.

The freshly ground Bengali masala is mixed into the gravy before the heat is turned off. Ghee and the same paneer are folded in afterward. The author offers the dalna hot or warm, with steamed rice among its serving choices.